KR102216932B1 - Persimmon Bread Manufacturing Method and Persimmon Bread Manufactured by Such Manufacturing Method - Google Patents

Abstract

The present invention relates to a persimmon bread manufacturing method and a persimmon bread manufactured thereby, wherein the persimmon bread is manufactured by injecting a stuffing into gotgam. The gotgam is used as a main ingredient, and various ingredients can be put into the gotgam to make the persimmon bread. The present invention provides the persimmon bread manufacturing method and the persimmon bread manufactured thereby, wherein the manufacturing method includes the steps of: drying persimmons used as a main material to make the gotgam; forming the stuffing for filling the inside of the gotgam; perforating the gotgam; and filling the prepared stuffing into the perforated gotgam.

Description

Persimmon Bread Manufacturing Method and Persimmon Bread Manufacturing Method and Persimmon Bread Manufactured by Such Manufacturing Method

The present invention relates to a method for producing persimmon bread prepared by injecting cattle into persimmon, particularly dried persimmon, and to a persimmon bread manufactured by such a method.

The astringent component of persimmon is a tannin component called diosphrine, and since diosphrine is water-soluble, it easily has astringent taste, but when acetaldehyde binds to tannin and becomes insoluble, the astringency disappears. Persimmon is rich in vitamins A, B, and C, and contains pectin and carotenoid, which is good for preventing adult diseases. In oriental medicine, persimmon of maturation is good for daughter soup, enuresis, vomiting, and the like, and dried persimmon has the effect of stopping hematopoiesis, dysentery, and hemoptysis.

Dried persimmon is naturally dried, so it has a soft, chewy texture and a sweet taste due to its high sugar content, making it a popular snack in winter.

Dried persimmon is known as a very beneficial food for the human body, and the production of dried persimmon is increasing every year, but the development of products using dried persimmon in addition to gifts and snacks is still low compared to other fruits.

Korean Patent Registration No. 10-1480476

Accordingly, the problem to be solved by the present invention is to provide a persimmon bread manufacturing method capable of enjoying a variety of flavors by adding various ingredients to an effective ingredient while saving the natural taste and texture of dried persimmon, and to provide persimmon bread manufactured by such a manufacturing method.

The present invention comprises the steps of drying persimmon to make dried persimmon; Forming a cow for filling in the dried persimmon; Punching the dried persimmon; It is possible to provide a method for producing persimmon bread comprising the step of filling the prepared cow into perforated dried persimmons, and persimmon bread prepared by this method.

In the present invention, the nutritional components, texture, aroma, and visual feeling of dried persimmon can be felt as it is, and by filling various cows, the beneficial ingredients of dried persimmon are doubled, so that anyone can consume and enjoy without burden.

In addition, in the present invention, since the stuffing material to be filled in the dried persimmon can be prepared in various ways and filled, persimmon bread according to the taste of consumers can be manufactured.

1 is a flow chart showing the manufacturing method of the present invention.
2 is a view showing a cross-section of persimmon bread manufactured by the manufacturing method of the present invention.

Dried persimmon is a dried fruit made by processing raw persimmon. Dried persimmons filled with ingredients and eaten as refreshments are called persimmon bread or dried persimmon rolls.

The white powder of dried persimmon is composed of sugars such as fructose, glucose, and mannitol.

Peel off the skin of the unripe raw persimmons thinly, and then stick them on a stick or skewer, and hang them in a well-ventilated place to dry. In the past, when dried persimmons were rolled, metal thread pins were used to fix them, but since the thread pins can be rusted and unsanitary, a dedicated dried persimmon hanger made of plastic has recently been released and is widely used.

When the moisture is about 30-45% dry, remove the seeds from the inside, trim and dry again. It depends on the size and location, but it takes about 5 days to dry it indoors using a dryer. When the dried persimmons are wrapped in rice straw, lined up in a box, and left sealed, the persimmons are completely dried and white powder of glucose is formed on the surface. do.

Here, depending on the dry state, it may be dried or semi-dried, and semi-dried has more moisture than dried persimmon, which has very little moisture, so it is more juicy and soft, so it is easy to chew. Also, glucose crystals'white powder' do not form on the surface. Because of this, the color is beautiful and the shape is good, and the product value is higher than the dry city.

However, the original reason for making dried persimmons is that they can be stored for a long period of time, and it should be noted that the shelf life of semi-dried persimmons is not long because it is easy to deteriorate as it contains a lot of moisture.

The types of persimmons are classified into sweet persimmon and astringent persimmon, and also according to their size. The varieties of Daebong-si (Daebong-gam) grown in Korea include Sagok-si, Danseong-si, Gojong-si, Bun-si, Won-won, Hoengya, and Pyeonghae-kmu.

Daebongsi (daebonggam) has a pointed, elongated, and large end. Daebong-si is a common persimmon in Korea. Daebongsi is difficult to eat because it has a strong astringent taste when the flesh is hard, but when it is completely cooked and becomes soft hongsi, it has a very high sugar content and tastes good. In the method for producing persimmon bread of the present invention, Daebongsi may be used as a main material, as well as sweet persimmon.

The present invention is a method of manufacturing persimmon bread by drying persimmons to make dried persimmons, and filling stuffing in dried persimmons to prepare persimmon bread. Referring to Figs. 1 and 2, the manufacturing method according to the present invention is a step of making persimmons into dried persimmons 12 ( S1), the step of forming the cattle 14 for filling in the dried persimmon 12 (S2), the step of perforating the dried persimmon 12 (S3), the prepared cattle 14 in the perforated dried persimmon 12 It may include a step of charging (S4).

After peeling the persimmons, the persimmons are dried for a predetermined period to make dried persimmons 12. Depending on the dried state, dried persimmons 12, semi-dried with higher moisture content than the dried persimmons 12, etc. may be made.

In addition, in the process of making the dried persimmon 12, the stem of the persimmon can be left without removing it. This can be used when drying persimmons and can also have a decoration effect.

The stuffing 14 filled in the dried persimmon 12 may be made of at least one of sediment, nuts, ice cream, cheese, cream, breadcrumbs, and refreshments.

In addition, the present invention may include the step of expanding the dried persimmon 12 by filling edible gas in the dried persimmon 12 before filling the stuffing 14 in the dried persimmon 12. The edible gas may be edible carbon dioxide gas.

In addition, the moisture content of the dried persimmon 12 can be adjusted by the stuffing 14 that is filled in the dried persimmon 12. For example, when filling the sediment or ice cream with moisture content with the stuffing 14, the moisture of the dried persimmon 12 may increase.

In addition, the dried persimmon 12 filled with the cattle 14 may be refrigerated or stored frozen according to the type of the cattle 14 to be filled into the persimmon bread 10. That is, when filling the dried persimmon 12 with the stuffing 14 made of ice cream, it can be stored frozen, and refrigerated when filling the dried persimmon 12 with the remaining types of stuffing 14.

In the step of forming the cattle 14, if the cattle 14 is a hard food material, the step of crushing may be included.

For example, when the cow 14 is made of nuts, the nuts are put in a predetermined grinder and pulverized, and the pulverized nuts may be injected into the dried persimmon 12 through a filling machine.

When injecting through a filling machine, an injector in a thin and pointed shape such as a syringe needle may be provided at the end of the filling machine, and through such an injector, the top portion of the dried persimmon 12 or the portion around the nipple is pierced and perforated. Can be charged. The reason for perforating the punctured portion of the dried persimmon 12 may be filled through other portions of the dried persimmon 12, but for aesthetic reasons, it may be desirable to perforate the stem so that no perforated traces are visible.

2 is a cross-sectional view of the persimmon bread 10 manufactured by the manufacturing method according to the present invention, the outer surface is surrounded by dried persimmon 12, and the inside of the dried persimmon 12 is filled with stuffing 14 I can. The outer surface may consist of dried persimmon (12), that is, dried or semi-dry, and the dried persimmon is shown.

A specific example is as follows.

[Example]

1. Drying persimmons to make dried persimmons (S1)

For example, as a step of making semi-dry poem, first prepare a moderately reddish persimmon.

Blue persimmon cannot be used because it is soft or undercooked. Daebongsi is large and has a hard flesh, so it can be a desirable variety for filling the inside with cattle 14 (ingredients). Alternatively, it can be made semi-dry by using a seedless variety. For example, Cheongdo Bansi or Dungsi are known as seedless persimmons.

When using Daebongsi, it may be desirable to use Daebongsi, each weighing 250-300g. This is because if the persimmon is dried, the size of the persimmon is reduced and the weight is also reduced during the evaporation of moisture and removal of seeds. Therefore, it is possible to fill more stuffing 14 inside than when using a small persimmon, and due to its large size, it may look delicious.

Persimmons without seeds are often smaller in size than Daebongsi. Unlike Daebong-si, there are no seeds, so there is no weight lost in the process of removing seeds. Therefore, it may be desirable to prepare persimmons weighing 120 g or more to fill the stuffing 14 inside.

The first thing you need to do is to organize the gammak. Separate the wing part of the persimmon neatly. However, do not cut the part that connects to the branch of the persimmon. Because you have to walk. In addition to hanging persimmons, leaving the stems uncut affects purchasing choices, as there is a prejudice that lies in people's unconsciousness, even if persimmon stems are dried fruits, as if, for example, a watermelon stem is considered fresh fruit among the criteria for selecting fruits. It can be an element that can be given.

Then, cut the persimmon. It is important not to cut off a lot of flesh. Shave smoothly. It is usually overcut, but if it is difficult to clean, you can sharpen it with a potato knife.

You have to hang the trimmed persimmon. Wrap the thread around the part that connects to the branch of the persimmon. However, this method has the disadvantage of being difficult and time-consuming. Dried persimmon (12) You can purchase and hang a hanger.

Dry the persimmon. A good place to dry the persimmons is a place where the sun is good during the day and the wind flows well. It is important to keep the humidity low, as high humidity and temperature can damage the senses. It may be desirable to dry it below 30% humidity.

In the case of natural drying, drying the persimmon for about two months makes it a chewy dried persimmon (12) to the inside, and if it is dried for 3 to 5 weeks, it can be a semi-dried dried persimmon (12) that is moist on the outside and moist inside. However, in case of natural drying, it takes a long time to dry, so it can be dried using a hot air dryer after blocking the outside air indoors.

When using a hot air dryer indoors, the manufacturing process can be shortened to less than two weeks when it is semi-dry. Even with a hot air dryer, it may be desirable to keep the indoor temperature below 20 degrees Celsius.

The process of drying the persimmon may preferably take 2 weeks or more. This is because if dried for a short period of time, even if the shape takes the form of dried persimmon, only the outer part of the persimmon is dried and the inside is not aged, so the astringent taste of the persimmon may remain.

As a result, it is possible to make a semi-dry with 30 to 45% moisture after drying compared to before drying.

Depending on the moisture content, dried persimmon with a moisture content of 30-50% is called semi-dry, and dried persimmon with a moisture content of less than 30% is called dried persimmon (12). The dry feeling of more than 60% moisture on the outside is as soft as jelly on the outside, but the inside is close to redness.

Therefore, in the case of semi-dried rice with a large moisture content, when filling dry ingredients such as bakery or nuts inside, the taste of moist hongsi, dried persimmon on the outside, and flavor of the inner material may be felt.

If the moisture content is lowered to less than 30% compared to before drying, the size of the persimmon becomes smaller and it may be difficult to fill the stuffing 14 inside the persimmon. In this case, as a process for filling the cattle, a space for filling the cattle may be secured by filling the dried persimmon with carbon dioxide or nitrogen gas as food gas.

In addition, even if the moisture content is small, it may be preferable to use the dried persimmon 12 having a small moisture content if filling cattle with a large moisture content. For example, if you use stuffing such as fresh cream, ice cream, and sediment, the texture of the dried persimmon may become soft due to moisture or oil. That is, it is possible to control the moisture content of persimmon bread through cattle.

2. The step of raising cattle (S2)

The stuffing 14 filled in the dent 12 may be prepared according to preference. The stuffing 14 may fill the persimmon with at least one or more such as sediment, nuts, ice cream, cheese, cream, and breadcrumbs.

Sediment is a material that adds flavor to red bean or bean sediment, and sediment prepared by attaching powders such as pumpkin, melons, coffee, cherry blossoms, mugwort, green tea, and chestnut may be used. It may be desirable to fill the dried persimmon 12 with a volume ratio of 30-50 ml of sediment.

Taking the production of sediment as an example, prepare soybean or red bean (400g), milk (30g), sugar (50g), oligosaccharide (50g), agave syrup (50g), and flavored ingredient powder (50-100g). . Soak the red beans in water for at least 12 hours, and put the soaked red beans in a pan and blanch. Drain the water and steam the blanched red beans in a pressure cooker. Drain the water over the steamed red beans and crush the red beans. Finely crush the dough so that the grains are not visible. The sediment can be completed by adding the remaining ingredients such as sugar and the ingredients powder to add flavor. The weight of the finished sediment may be 1000 to 1200 g because it contains moisture during the steaming process. The prepared sediment can be filled with 30 to 60 g each in semi-dry.

In the case of a hard material such as nuts, the step of pulverizing the hard material nuts through a grinder may be included in the step of forming the stuffing 14.

When filling the ice cream, frozen ice cream is difficult to fill inside when semi-dry, so if the ice cream is in a kneaded or slush state by leaving it for a predetermined time at room temperature, it can be filled in semi-dry using a filling machine. After filling the ice cream, you can keep it frozen to prevent the ice cream from melting.

In the case of the cattle 14 containing moisture such as sediment or ice cream, due to the moisture contained in the cattle 14, there may be a change in the moisture content of the dried persimmon 12 or when it is semi-dried.

Therefore, when filling sediment or ice cream with stuffing, it may be desirable to use a semi-dry with a moisture content of 35% or less. The moisture content of the dried persimmon 12 can be adjusted by the stuffing 14 that is filled in the dried persimmon 12.

In addition, the dried persimmon 12 filled with the cattle 14 may be stored refrigerated or frozen depending on the type of the cattle 14 to be filled.

3. Dried persimmon punching step (S3)

In the case of semi-dry seeds with seeds, the inner seeds and core stems are removed by perforating the side of the persimmon seeds without separating them. Carbon dioxide gas or nitrogen gas may be filled inside when semi-dry to remove seeds and core stalks and to provide a space to fill the cattle 14.

In the case of semi-dry seeds without seeds, the core stem can be removed by perforating the side of the persimmon stem. A space to fill the cows can be provided in the semi-dry by filling carbon dioxide or nitrogen gas to remove the core stem and fill the cows 14.

It is possible to provide a space for filling the cattle 14 inside when it is semi-dry without using carbon dioxide or nitrogen gas. One end of the persimmon is incised 1/3 length in the direction of the center of the persimmon. Afterwards, the inner seeds and the core stem can be removed with a scoop to provide a space for filling the cattle 14 inside when semi-dried. Even in the case of persimmon without seeds, a certain length can be cut and compressed inside with a scoop to provide a space to fill the cow.

4. Dried persimmon filling step (S4)

Filling the cattle 14 may be filled using a charger, or may be filled with a scoop. When filling the cow (14), it can be refrigerated or frozen.

In the case of refrigerated storage, the storage period may vary depending on the expiration date of the cattle (14). Therefore, if storage is required for more than a week, it may be desirable to store the semi-dry and the cattle 14, respectively, and manufacture and distribute as necessary, rather than pre-filling the cattle 14 in the semi-dry.

For example, in the case of manufacturing and selling persimmon bread according to the present invention in a dessert cafe, each material can be stored separately without pre-filling the cow 14, and if necessary, a semi-dry time can be instantly drilled and the buyer's preferred Filled with cattle (14) can be manufactured and sold.

Meanwhile, a sensory test was performed on 30 adolescents and adult males and females, and the results are shown in Table 1 below.

Sensory evaluation items were performed on the characteristics, taste, texture, and overall acceptability of persimmon bread, and the average values thereof were obtained by measuring by a 5-point scale method, and are shown in Table 1 below.

In the sensory evaluation, the example with the highest overall preference was the case of Example 4 in which cream was added, which received overall good reviews in terms of characteristics, taste, and texture.

In terms of characteristics and texture, the dry season of Example 5, filled with ice cream, received the best evaluation.

When the cheese of Example 3, the cream of Example 4, the ice cream of Example 5, or the breadcrumbs of Example 6 were stuffed with stuffing, a good review was obtained overall. When nuts and sediments were stuffed with stuffing, preferences were divided.

division feature flavor Texture Overall preference Example 1 4.5 4.6 4.9 4.66 Example 2 4.4 4.6 4.6 4.53 Example 3 4.9 4.7 4.8 4.8 Example 4 4.9 4.9 4.9 4.9 Example 5 5 4.6 5 4.86 Example 6 4.8 4.7 4.9 4.8

Referring to Table 1, Examples 1 to 6 are assumed to have the following conditions.

Example 1: Semi-dry with 40% moisture content, cattle are nuts

Example 2: Semi-dry with 45% moisture content, cattle sediment

Example 3: Semi-dry with 40% moisture content, beef is cheese

Example 4: Semi-dry with 40% moisture content, cream for cattle

Example 5: dry season with 35% moisture content, cow ice cream

Example 6: Semi-dry with 45% moisture content, beef bread crumbs

In the manufacturing method according to the present invention, the dried persimmon may have a moisture content of less than 30%, and the semi-dried dried persimmon may have a moisture content of 30 to 45%.

10... persimmon bread 12... dried persimmon
14... cow
S1,S2,S3,S4... steps

Claims (9)

A first step of drying the persimmon to make dried persimmon;
A second step of forming a cow for filling in the dried persimmon;
A third step of perforating the dried persimmon;
A fourth step of filling the prepared cattle into the perforated dried persimmon;
Including,
In the third step, a hole is perforated in the top of the dried persimmon,
As a time point between the third step and the fourth step, before filling the dried persimmon with cattle, edible gas is filled in the dried persimmon to expand the dried persimmon,
In the fourth step, an injector is inserted into the perforated hole in the top of the dried persimmon, and the cattle are filled in the dried persimmon by the injector,
When the moisture content of the dried persimmon in the third step is referred to as the first moisture content and the moisture content of the dried persimmon filled with the cattle in the fourth step is referred to as the second moisture content, the hole in the dried persimmon of the first moisture content The second moisture content of the perforated dried persimmon in a state filled with the stuffing is greater than the first moisture content.
The method of claim 1,
The beef is made of at least one or more of sediment, nuts, ice cream, cheese, cream, bread crumbs, and refreshments,
A method of manufacturing persimmon bread that is stored in a refrigerator when the cow is composed of ice cream and is filled in the dried persimmon, and when the remaining types of cattle are filled in the dried persimmon.
The method of claim 1,
The first moisture content is less than 30%, the dried persimmon is in a dry state,
When the edible gas is injected, the dried persimmon expands,
The dried persimmon expanded after the injection of the edible gas is further softened compared to before the injection of the edible gas.
The method of claim 1,
When the cow is made of nuts, the nuts crushed by a predetermined grinder are injected into the dried persimmon through the injector,
In the case of using the cow as ice cream, the frozen ice cream is allowed to stand at room temperature for a predetermined time to be melted, and then injected into the dried persimmon using the injector, and after the ice cream is filled, frozen and re-frozen persimmon bread manufacturing method. delete delete delete The method of claim 1,
The dried persimmon,
It is a seedless persimmon that weighs 250-300g before drying or weighs more than 120g,
Dry for more than 5 days at a temperature of 10-20℃,
After drying, make it semi-dry containing 30-45% moisture content,
The semi-dry stem is preserved in its original state without removing it,
Perforation of a part of the semi-dried persimmon bread manufacturing method comprising the step of removing seeds and core stems.
delete

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